생강과 비슷한 식물이란다.

cardamom: the aromatic seed capsules of a tropical Asian plant, Elettaria cardamomum, of the ginger family, used as a spice or condiment and in medicine.

그나저나 이 아이스크림의 레시피는 아래:

Cardamom Ice Cream
2 cups meat of young Thai coconut
1 cup coconut water
1/4 cup coconut oil
1 cup cashews
9 dates
8-10 cardamom pods - crushed, green shell discarded
2 vanilla beans - both seeds and pods

In a high speed blender, combine all the ingredients until smooth. Chill well and put into an ice cream maker for 25 minutes or however long your brand of ice cream machine suggests.

아이스크림 기계부터 하나 구해야겠다.
(사진은 라임파이도 포함한 것임.)

(Source: g0lubka)


Duane Bryers 의 Hilda.

나도 곧 @ the beach!
다른 모습으로 돌아오리라.

(Photos: toilgirls)

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시금치가 들어간다는 이유 하나만으로 몸에 좋다 정당화하기에는 크림과 버터가 너무 많이 들어간다.


Classic creamed spinach, the kind you’re likely to be served in a restaurant, is rich with cream and butter. But it tastes just as rich when you use olive oil béchamel. This dish makes a terrific accompaniment to fish.


2 tablespoons extra virgin olive oil

2 tablespoons finely chopped shallot or onion (optional)

2 tablespoons flour

2 cups low-fat (1 percent) milk, plus additional for thinning out the creamed spinach if desired

Salt to taste

Freshly ground white or black pepper

2 pounds spinach, stemmed and washed thoroughly, or 1 pound baby spinach, rinsed

Pinch of freshly grated nutmeg

1. Make the béchamel. Heat the oil over medium heat in a heavy medium saucepan. Add the shallot or onion, and cook, stirring, until softened, about three minutes. Stir in flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned. It should have the texture of wet sand. Whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low, and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 minutes until the sauce has thickened and lost its raw flour taste. Season with salt and pepper. Strain while hot into a heatproof bowl or a Pyrex measuring cup, then return to the saucepan.

2. Bring large pot of generously salted water to a boil and add the spinach. Blanch for 30 seconds, and transfer to a bowl of ice water. Drain and squeeze dry, taking the spinach up by the handful. Chop fine, and stir into the béchamel. Add the nutmeg. Thin out with 2 tablespoons milk if desired, or more to taste. Bring to a simmer over low heat, and simmer very gently for five minutes, stirring often. Serve.

Yield: Serves four to six.

Advance preparation: You can make a béchamel and blanch the spinach up to a day ahead; keep separately in the refrigerator. Combine, thin out if desired with a little milk, and heat gently in a heavy saucepan before serving.

Nutritional information per serving (based on four servings): 176 calories; 8 grams fat; 2 grams saturated fat; 8 milligrams cholesterol; 21 grams carbohydrates; 5 grams dietary fiber; 245 milligrams sodium (does not include salt added during cooking); 8 grams protein

(Source: nytimes)

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Baja Style Shrimp Tacos

A southern California classic, grilled shrimp tacos couldn’t be quicker to prepare—and they happen to be very healthy at that. The combination of fresh lime juice and Cholula hot sauce is pretty much unparalleled.

SERVES: 4
TIME: 10 minutes

  • 2 pounds medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • the juice of one lime
  • 1 teaspoon coarse salt
  • 1 dozen corn tortillas
  • pico de gallo (see recipe below)
  • lime wedges for serving
  • Cholula hot sauce (or your favorite hot sauce)
  • crumbled cotija or feta cheese (optional)

Preheat your grill over high heat. Toss the shrimp together with the olive oil, lime juice and salt. Grill until cooked through, about 2 minutes a side.

To serve, heat the tortillas in a dry frying pan and wrap them in a tea towel to keep warm. Pile a few shrimp on top of each tortilla and serve with a bit of pico de gallo, fresh lime juice, a few dashes of hot sauce and a little of the crumbled cheese if you’d like.

Pico de Gallo

Simple to prepare and about a thousand times fresher and more vibrant than any jar of salsa, fresh pico de gallo is worth making from scratch.

SERVES: 4
TIME: 10 minutes

  • 1 pint grape tomatoes, quartered
  • 2 tablespoons roughly chopped cilantro leaves
  • 3 tablespoons finely chopped white onion
  • coarse salt
  • squeeze of lime
  • as many finely chopped red jalapeños as you’d like (optional)

Combine the tomatoes, cilantro and onion together in a bowl. Season to taste with salt and lime. Reserve some of this mixture for the kids, and then add as much jalapeño as you like to the remaining mixture for the adults.

Black Beans

By adding a few aromatics to a can of black beans, you get that Mexican restaurant flavor without hours of soaking and cooking.

SERVES: 4 as a side dish
TIME: 20 minutes

  • 1 can of black beans
  • 4 cilantro stems
  • 1 garlic clove, crushed
  • pinch of salt

Combine everything together in a small pot and simmer over low heat for about 15-20 minutes (I do this while I’m preparing the rest of the meal). Be sure to simmer the beans long enough so that they’re not watery.

이 동영상을 보는 중 가장 감명스러웠던 장면은 바로 기네스 펠트로가 아보카도를 써는 장면. 그렇게 쉬운 방법이 있긴 있었다. 난 몰랐다.

(Source: goop)

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